Makes for 12 grapefruit and rose water dessert
    • Mineral water 130 g
    • Rose water 35 g
    • SOSA hot inulin 25 g
    • Sugar 30 g
    • SOSA glucose powder DE33 20 g
    • SOSA Dextrose 10 g
    • SOSA carob bean gum 0,5 g
    • SOSA guar gum 0,5 g
    • Pink grapefruit zest 5 g

    Heat the mineral water and rose water to 105°F (40°C).
    Add the inulin, sugars, and gums, then bring to a boil.
    Add the grapefruit zest.
    Blend and freeze in a Pacojet cup.

    • Whipping cream 50 g
    • Sugar 20 g
    • SOSA gelatin powder 220 bloom 1 g
    • Water 5 g
    • Mascarpone 25 g
    • Whipping cream 145 g
    • NOROHY Organic Rose water 10 g

    Heat the cream and sugar to 175°F (80°C), then add the bloomed gelatin.
    Add to the mascarpone, cream and rose water.

    • Pink grapefruit 110 g
    • Sugar 35 g
    • Pink grapefruit purée 10 g
    • Sugar 15 g
    • SOSA pectin NH 3 g
    • Lemon juice 10 g
    • NOROHY Organic Rose Water 10 g

    Prick the grapefruits with a toothpick (allow 20% more starting weight for mandarins).
    Blanch 3 times, cooling thoroughly between each time.
    Remove seeds and pith.
    Place the grapefruits and the first amount of sugar in a Robot Coupe.
    Blend finely and add the grapefruit purée.
    Heat the mixture to 105°F (40°C), add the pectin NH and sugar and bring to a boil.
    Add the lemon juice and rose water, blend and chill.

    • Egg whites 115 g
    • Sugar 231 g
    • Pink grapefruit 0,5 pce/s

    In the bowl of a stand mixer on a double boiler, mix the egg whites and sugar and heat to 130/150°F (55/60°C).
    Remove the bowl from the heat and beat with a whisk attachment. Zest the grapefruit and fold the zest into the meringue.

  • Pink Opaline
    • SOSA fondant 35 g
    • Sugar 35 g
    • Glucose DE35/40 35 g
    • SOSA rose petals 1 g

    Heat the fondant, glucose and sugar to 320°F (160°C).
    Spread out on a silicone mat and leave to cool.
    Once cold, blend the mixture with the rose petals in a food processor.
    Store the powder in a firmly sealed box.

    • Pink grapefruit 300 g

    Make the rose sorbet, Chantilly cream and confit.
    Make the Swiss meringue, arrange 6cm-diameter balls on a silicone mat and dry in the oven at 160°F (70°C).
    Press down on the balls with a tablespoon halfway through cooking to hollow out the center, and leave to dry in the oven.
    Spread the remaining meringue on a flower-shaped stencil and dry in the oven at 160°F (70°C).
    Cut out grapefruit segments.
    Scrape out the remaining grapefruit pulp, loosening it from the pith in a bowl of cold water.
    Strain the pulp and place on absorbent paper with the segments. Keep refrigerated.
    Make the opaline and sprinkle it with a teaspoon onto a flower-shaped stencil placed on a lightly greased silicone mat.
    Bake the opaline for 2 minutes in an oven at 355°F (180°C).

    Here it is! Just taste it & serve it to your customers: they’ll be delighted by this so delicious and refined dessert!

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